In a large bowl, combine the mascarpone, confectioners’ sugar, and vanilla. Stir until smooth and well combined. Set aside.

Using an electric mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Gently fold in the mascarpone mixture until just combined, being careful not to overmix.

Transfer 1 cup of the cream mixture to a piping bag and pipe a ring around the inside edge of a 9-inch springform pan. Use the mascarpone mixture to hold 16 ladyfingers upright around the edge, with the rounded sides facing up and the sugared sides facing outward. Arrange the remaining ladyfingers across the bottom of the pan, breaking them into smaller pieces as needed to fill any gaps.

Spread one-third of the remaining cream mixture evenly over the ladyfingers. Top with one-third of the berries and half of the chocolate shavings.

Add another layer of ladyfingers, followed by another one-third of the cream mixture, one-third of the berries, and chocolate shavings.

Add a final layer of ladyfingers, then spread the remaining cream mixture evenly over the top. Decorate with the remaining berries and chocolate shavings.

Cover with plastic wrap and refrigerate for 5 hours, or until fully set.

Carefully remove the cake from the springform pan and transfer it to a serving plate. Tie a ribbon around the outside of the cake to help keep the ladyfingers securely in place.

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